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CATEGORY CUISINE TAG YIELD
Meats, Dairy Dutch February 19 1 servings

INGREDIENTS

4 c Broccoli florets; (from about 1 large
; bunch), up to 5
2 tb Olive oil
4 Skinless boneless chicken breast halves; cut crosswise into
; 1/2-inch-wide
; strips
1 lg Red bell pepper; thinly sliced
1 2/3 c Whipping cream
1 1/2 c Grated Parmesan cheese
1/2 c Grated Monterey Jack cheese
3/4 lb Penne or mostaccioli; freshly cooked

INSTRUCTIONS

Steam broccoli florets until just tender, about 3 minutes; set aside.
Preheat broiler. Butter 13x9x2-inch broilerproof baking dish. Heat 2
tablespoons olive oil in heavy large Dutch oven over medium-high.
Working in batches, saute chicken strips until just cooked through,
about 4 minutes. Transfer chicken strips to bowl. Add sliced red bell
pepper to Dutch oven and saute until just tender, about 5 minutes.
Add whipping cream, 1 cup grated Parmesan cheese and all of Monterey
Jack cheese. Simmer until sauce thickens slightly, about 5 minutes.
Add chicken strips and any juices in bowl to sauce. Add freshly
cooked pasta and steamed broccoli florets and toss until sauce coats
mixture, about 3 minutes. Season to taste with salt and pepper.
Transfer pasta mixture to prepared baking dish. Sprinkle remaining
1/2 cup grated cheese over. Broil until just golden on top, about 3
minutes, and serve.
Serves 4.
Bon Appetit February 1995
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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